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-
Perogy Casserole: Canada 150 Month #4. [An Ode to Saskatchewan.] https://kindnesskitchen.ca/perogy-casserole/?utm_source=rss&utm_medium=rss&utm_campaign=perogy-casserolehttps://kindnesskitchen.ca/perogy-casserole/#comments Mon, 24 Jul 2017 13:05:15 +0000 http://kindnesskitchen.ca/?p=884 For the information of those of you not in Canada, 2017 marks Canada’s sesquicentennial – or its 150th anniversary of Confederation. We celebrate Canada Day on July 1 every year. Because this year is the 150th, it’s a big year in Canada and we Canadians like any excuse to party! In honour of this milestone year, I […] The post Perogy Casserole: Canada 150 Month #4. [An Ode to Saskatchewan.] appeared first on Kindness Kitchen.
]]>This is it. The last week of July and my fourth and final Canada 150 month post. In this post I’m writing a love-letter to my home province of Saskatchewan.
This is a recipe that used to be called Lazy-Man’s Perogies (you can probably find something similar to it in your mom’s old cookbooks), but because most people don’t make perogies from scratch anymore, this is now more work than cooking frozen perogies – and thus is hardly “lazy”. As such, I’m renaming this dish Perogy Casserole! A perogy, traditionally, is a floury dumpling stuffed with potatoes mixed with onions, sauerkraut, cheese, or bacon. These dumplings are typically boiled or fried and served with fried onions, sour cream, and bacon or sausage.
This kind-ified version of Perogy Casserole marries the cheesy goodness of my ricotta with comforting mashed potatoes layered between lasagna noodles, topped with a buttery mix of golden fried onions and vegan sausage rounds. Top this with a dollop of vegan sour cream with chives and you have yourself a meal!
So, why is this representative of Saskatchewan in Canada 150 month?
Well, in Saskatchewan (and the Prairies in general), in case you are not aware, there are a LOT of Ukrainian people. In 1891, due to political unrest, blight, and famine (among other reasons) in Ukraine, the first wave of Ukrainian immigrants came to Canada. Because many of these folks led agrarian lifestyles, it was a natural fit for them to come settle and contribute agriculturally on the Canadian prairies. Wave after wave of Ukrainians sought refuge in Canada off and on from 1891 onward. According to the Province of Saskatchewan’s data, more than 13% of Saskatchewaners can trace their roots back to Ukrainian ancestors! In fact, Canada is home to the third largest population of Ukrainian folks in the world, after Ukraine and Russia! Due to such a Ukrainian cultural influence on the Prairies, everyone knows a Baba (Ukrainian for Grandma) who makes THE BEST perogies, cabbage rolls, borscht, and sausage.
Just look at those layers!!! Homemade perogies are quite a production, however this Perogy Casserole captures much of the essence of homemade perogies. By using lasagna noodles as the “dough” and my homemade ricotta as the cottage cheese, and topping with fried onions and Tofurkey Polish Sausage, I’ve managed to incorporate all the buttery, savoury, carb-a-licious (new word?! woot) wonderment that is perogies. Although humble, this filling dish is an impressive casserole that makes enough food so you can serve it to company, at a potluck, or even as a side or main on a holiday table!
Perogy Casserole
Less labour intensive than homemade perogies, this dish marries the cheesy goodness of my vegan ricotta with comforting mashed potatoes layered between lasagna noodles, topped with a buttery mix of golden fried onions and vegan sausage rounds. Top this with a dollop of vegan sour cream with chives and you have yourself a meal!Servings 12Ingredients
- 2 cups mashed potatoes mashed with vegan butter, milk
- 1/2-1 cup vegan cheese of choice optional
- 3 green onions chopped and divided.
- 1.5 cup vegan ricotta see link below, thinned as necessary with non dairy yogurt or milk
- 16 lasagna noodles
- 4 vegan sausages
- 1 medium onion chopped
- Vegan butter/oil for frying & drizzling
Instructions
- Preheat oven to 375'F
- Cook lasagna noodles per package directions. Rinse under cool water and drain, set aside.
- Make mashed potatoes (or use leftovers). If making, you will need about 6 medium potatoes. Mash in the way you normally would serve mashed potatoes (with butter, salt, pepper, and milk).
- Stir 2 chopped green onions and shredded vegan cheddar into the potatoes (optional, you can leave this cheese out if you don't like vegan cheese - we found the Daiya block of cheddar, shredded, worked well in this recipe).
- In a large pan saute the onion and the sausage in some good quality vegan butter and/or oil until the onion is golden.
- Thin your ricotta to an easily spreadable consistency, if needed. (if you over-thin it, just add 1/2-1 tsp ground flax to help thicken it back up)
Assembly
- Butter bottom and sides of a 9x13 pan
- Arrange 4 lasagna noodles on the bottom of the pan.
- On top of these noodles spread 1 cup of the mashed potatoes evenly to cover the noodles.
- Layer 4 more noodles atop the potatoes
- On those noodles evenly spread the ricotta mixture.
- Layer 4 more noodles atop the ricotta
- Spread 1 cup of the mashed potatoes to evenly cover the noodles.
- Layer 4 more noodles atop the potatoes
- Evenly arrange the sausage and onion mixture on top of the top noodles.
- For added richness, drizzle 1-2 tsp melted vegan butter over the top.
- Bake for 25-35 minutes or until sausages are sizzling and the edges of the noodles are beginning to crisp.
- Serve with vegan sour cream, bacon bits, and chopped chives or green onions.
*Find the link to my ricotta recipe here*
If you make this recipe, please rate/comment below. Thanks!
Also be sure to tag @kindnesskitchen1 or #kindnesskitchen1 on Instagram if you make and photograph my recipes! I love to see it when you make my food
Enjoy!!!! Be sure to check out all my Canada 150 recipes:
Canada 150 #1 Canada 150 #2 Canada 150 #3 Canada 150 #4 The post Perogy Casserole: Canada 150 Month #4. [An Ode to Saskatchewan.] appeared first on Kindness Kitchen.
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Vegan Maple Bacon Poutine!!: Canada 150 Month (#3) https://kindnesskitchen.ca/maple-bacon-poutine/?utm_source=rss&utm_medium=rss&utm_campaign=maple-bacon-poutinehttps://kindnesskitchen.ca/maple-bacon-poutine/#comments Mon, 17 Jul 2017 13:34:46 +0000 http://kindnesskitchen.ca/?p=829 For the information of those of you not in Canada, 2017 marks Canada’s sesquicentennial – or its 150th anniversary of Confederation. We celebrate Canada Day on July 1 every year. Because this year is the 150th, it’s a big year in Canada and we Canadians like any excuse to party! In honour of this milestone year, I […] The post Vegan Maple Bacon Poutine!!: Canada 150 Month (#3) appeared first on Kindness Kitchen.
]]>You knew it was going to show up didn’t you? The Canadian classic, the stereotype, the tradition – POUTINE! Crispy french fried potatoes, laden in creamy cheese, and slathered in a savoury dark gravy. Is it any wonder that we Canadians love this dish? Although this dish seemingly does not fit the Kindness Kitchen/vegan bill, I made the necessary improvements (with some added pizzazz)… and it’s a major win!
Why is this dish being showcased as part of Kindness Kitchen’s Canada 150 event? Well, Poutine is a French Canadian delicacy that originated in the province of Quebec somewhere around the middle of the 20th century. Its popularity exploded and now you can find it at every restaurant and fast food chain that has fries. For my Canadiana poutine mash-up, I’ve added maple bacon and hint-of-maple gravy. Did you also know that Canada produces 71% of the world’s maple syrup, 91% of which is produced in Quebec? Is it any wonder that this dish is the quintessential Canadian feast?!
Here I’ve amped up the traditional poutine by adding vegan maple bacon on top and flavouring the gravy with just a hint of smokiness and maple to complement. The cheese is a gooey almond cheese that, although isn’t a cheese curd substitute, is soft and creamy and fills the niche in this decadent treat.
Because the cheese and the bacon are super amazing in their own rights, stay tuned on the blog for their own posts so they can be easily referenced. Until then, you will find them here all in one post for this amazing VEGAN MAPLE BACON POUTINE!!
Vegan Maple Bacon Poutine!!
You can use any vegan bacon, cheese, and gravy you like to achieve a similar dish. However, this recipe show you how to make 1. Almond Cheese that is useful as a ricotta, curd, and cream cheese replacement. 2. Maple Coconut Bacon 3. Smoky hint-of-maple gravy.Servings 4Ingredients
For the Almond "Cheese"
- 1 cup whole almonds blanched or peeled, soaked at least 2 hours
- 4 oz extra firm tofu 112g
- 1 clove garlic
- 2 tbsp + 1 tsp olive oil
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 3 tbsp unsweetened plain non-dairy yogurt or sour cream
- 1 tsp white miso
- 1/2 tsp salt
For the Maple Coconut Bacon
- 2 cups unsweetened coconut flakes/chips
- 1/2-1 tbsp liquid smoke to taste, start with less
- 2 tbsp soya sauce
- ½ tsp smoked paprika
- 1-2 tbsp maple syrup to taste, start with less
For the Smoky Maple Gravy
- 2 1/2 tbsp olive oil
- 1/4 cup all purpose flour
- 1 1/2 cups vegetable broth
- 2 tbsp soya sauce
- 1/4 tsp fresh ground pepper
- 1/8-1/4 tsp smoked paprika to taste, start with less
- 1/2-1 tsp maple syrup to taste, start with less
Assembly
- 1 bag of frozen french fries of choice
Instructions
FOR THE CHEESE
- Drain and rinse soaked almonds.
- Into a food processor combine all the cheese ingredients and process until the texture of a fine ricotta.
- The cheese will be quite thick, not runny.
FOR THE COCONUT BACON
- Preheat oven to 325'F
- In a small bowl combine all the ingredients except the coconut.
- Pour the smoky mixture over the coconut in another bowl. Toss to mix until the coconut soaks up most of the liquid.
- Turn the coconut out on a baking pan lined with parchment paper. Spread it evenly around, trying to keep it to one layer.
- Sprinkle with salt, if desired.
- Bake at 325'F for about 15-25 minutes, stirring very well every 5 minutes.
- The bacon is done when it's bacon coloured. It quickly crisps up as it cools. Be very careful it doesn't burn, it goes from not quite done to burned to a crisp very quickly.
- Store in an airtight container. If it loses its crispiness, you can reheat it quickly in the oven to crisp it back up.
FOR THE GRAVY
- In a medium saucepan over medium, heat up the olive oil.
- Once hot, whisk in the flour to make a roux. Stir for 3 minutes.
- Slowly whisk in the broth, whisking constantly to get rid of any flour lumps.
- Once all the broth is whisked in, cook for about 2 minutes.
- Stir the pepper, soya sauce.
- Add in the smoked paprika and maple syrup, just a little at a time - tasting as you add. You don't want the smokiness or the sweetness to be very pronounced.
- Continue cooking, whisking until the gravy thickens to the desired consistency.
ASSEMBLY
- Cook your french fries according to the package instructions.
- On plates or a platter, arrange your fries.
- Dollop teaspoons of the cheese all over the fries.
- Pour the gravy over the fries and cheese. The heat from the gravy and fries will soften the cheesy allowing its creaminess to spread throughout each bite.
- Crumble the coconut bacon over top.
- Marvel at the wonder of vegan maple bacon poutine and serve to your admiring guests!
If you make this recipe, please rate/comment below. Thanks!
Also be sure to tag @kindnesskitchen1 on Instagram if you make and photograph my recipes! I love to see it when you make my food
Be sure to check out all my Canada 150 recipes:
Canada 150 #1 Canada 150 #2 Canada 150 #3 Canada 150 #4 The post Vegan Maple Bacon Poutine!!: Canada 150 Month (#3) appeared first on Kindness Kitchen.
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Creamy Coconut Lentils https://kindnesskitchen.ca/creamy-coconut-lentils/?utm_source=rss&utm_medium=rss&utm_campaign=creamy-coconut-lentilshttps://kindnesskitchen.ca/creamy-coconut-lentils/#comments Mon, 26 Jun 2017 13:22:01 +0000 http://kindnesskitchen.ca/?p=756 So, I have a red cast iron Dutch oven. This is one of my favourite things that I own. I feel so wholesome when I use it. I always use it for lentil dishes (my husband calls it my “lentil pot”) and usually for soups and stews. I like that it’s heavy, that it’s bright […] The post Creamy Coconut Lentils appeared first on Kindness Kitchen.
]]>
The other day I took a craving for something spicy and coconutty. Coconut is one of my favourite things, I like coconut baked goods, anything with coconut milk or coconut cream, and I have been known to eat entire bags of coconut chips in one sitting. I also really like lentils. At Indian restaurants dal (dahl), in its various iterations, is one of our favourite dishes. We eat lentils often, lentil tacos, lentil Bolognese, Indian dal, etc. etc. etc. BUT I had never made a coconut lentil dish. So, employing some of the skills and ingredients I have learned from making Indian dal, I decided to experiment with making creamy coconut lentils.
HOLY SMOKES was this ever a resounding success!!! This dish does not taste like Indian curry, so if you don’t like Indian food (you crazy person, you) – not to worry this has nothing to do with it. Instead what I’ve ended up with is a super decadent creamy lentil dish that is spicy and coconutty at the same time. It suited my craving that day, and now I’ve made it 3 times this week because we can’t get enough of it!
Just look at that creamy deliciousness!!
You can make this dish as spicy or mild as you like. We really like spice so I put in two Thai chilies (you know those super spicy little ones). If you want it milder just use one chili or none at all.
Also, I’ve tried this with both lite coconut milk and regular coconut milk. Both are just fine. The regular coconut milk is simply creamier and a bit more decadent. It tastes like a special occasion dish to me. For everyday eating, lite coconut milk is probably what I’ll use at home. You do you!
I loved employing my red pot for this dish and you’ll see in my pictures that I didn’t plate the dish, I wanted to feature my beautiful pot for all to see!
This meal makes about 4-5 cups of creamy lentils and leftovers reheat perfectly on the stove or in the microwave. I advise serving it over hot basmati rice with some crusty bread for dipping.
Creamy Coconut Lentils
Servings 4 -6Ingredients
- 1 tbsp oil for sauteeing I like coconut for this oil because it adds to the coconutty flavour
- 1 onion diced
- 1-2 chilies minced (depending on spice preference)
- 3 cloves garlic minced, crushed, or grated
- 1 tbsp grated ginger
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp ground coriander
- 1 tsp salt
- 1 cup canned crushed or strained tomatoes medium tomatoes OR 2 grated or finely chopped medium tomatoes (about 1 cup)
- 1 1/4 cup red lentils rinsed
- 1 can coconut milk light or full-fat, see note
- 3/4 coconut milk can water
Instructions
- Heat 1 tbsp oil in a large pot over medium heat
- Add the onion and minced chili to the pot and stir. Cook until the onion beginning to soften and become translucent.
- Add the garlic and ginger to the pan. Stir and cook for about 2 minutes or until the garlic is cooked and the onion is beginning to brown.
- Stir in the spices and cook, stirring occasionally, until it becomes fragrant, about 2 minutes.
- Stir in the tomatoes and the salt, be sure to scrape the bottom of the pan to loosen any flavourful brown bits.
- Bring to a simmer and cook for about 3 minutes. The tomatoes should darken and it should smell amazing.
- Pour in the can of coconut milk, about 3/4 of a can of water, and the lentils. Stir to combine.
- Turn up the heat to medium high to bring to a boil.
- Once boiling, cover and reduce the heat to medium low.
- Simmer and stir occasionally for about 15-20 minutes or until the lentils have collapsed. They should not be al dente at all - red lentils should be VERY mushy. Don't worry, you can't really overcook red lentils.
- Once the lentils are cooked if the mixture is too watery, uncover and simmer without the lid to allow some liquid to evaporate. If the mixture seems too dry (at any point during the cooking) you can add a bit more water.
- Serve with rice and bread, garnish with a small sprinkling of unsweetened shredded coconut (optional).
Notes
If you grate your tomatoes on a regular grater you end up with a juicy puree of the flesh of the tomatoes but the skin is left magically behind. This works well for me because I have a grater with a built in container. If this seems too messy for you, you can also just puree the tomatoes in a food processor or blender. You can use lite or regular coconut milk. Both versions taste great - if you want your lentils to be extra creamy and decadent then use regular coconut milk.If you make this recipe, please rate/comment below! Thanks
The post Creamy Coconut Lentils appeared first on Kindness Kitchen.
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Crispy Salted Tofu with Spicy Pepper Sauce (aka: CRISPY SPICY TOFU OF AWESOMENESS) https://kindnesskitchen.ca/crispy-salted-tofu/?utm_source=rss&utm_medium=rss&utm_campaign=crispy-salted-tofuhttps://kindnesskitchen.ca/crispy-salted-tofu/#respond Mon, 12 Jun 2017 12:57:56 +0000 http://kindnesskitchen.ca/?p=734 I didn’t know what to call this recipe – basically it should be called CRISPY SPICY TOFU OF AWESOMENESS but that doesn’t sound professional. I’m going to stick with my more pro sounding Crispy Salted Tofu with Spicy Pepper Sauce… but we’ll know its real name… This tofu is crispy, salty, crunchy, and just a little spicy. It’s […] The post Crispy Salted Tofu with Spicy Pepper Sauce (aka: CRISPY SPICY TOFU OF AWESOMENESS) appeared first on Kindness Kitchen.
]]>This tofu is crispy, salty, crunchy, and just a little spicy. It’s extremely satisfying and fun to eat! Because it’s not deep fried it doesn’t require any fancy equipment and is actually quite quick to make. Make this, you won’t be sorry! You don’t need to serve it over lettuce, I just did in order to make the photos look better and also the lettuce helps to soak up any residual oil and sauce. Totally up to you!
So this recipe was inspired by a tofu dish I had at some local Chinese restaurants that I am totally gaga over. However, in my failed attempts to recreate their dishes I came up with this gem – a delight in its own right (I’m a poet now apparently).
This comes together super quickly and only makes use of minimal ingredients. The only unusual ingredient that I use is Korean red pepper flakes called gochugaru, which is the same spice that is used in kimchi. These flakes are not the same as the ones in the shaker that you put on pizza and pasta. These are significantly less spicy and have a bit of a fresh taste to them. They do still pack a punch, however, but they won’t knock your socks off with spice. I found gochugaru at the local Asian grocery store. I got an enormous bag for $5. Apparently you can get it in powder or flake form (also labelled as fine or coarse), I use the flake/coarse version. Here is a small blurb about gochugaru.
By stirring the gochugaru into the soy sauce, the gochugaru plumps up and thickens the sauce that you will be drizzling over your crispy tofu. If you don’t have access to gochugaru, you can use a pinch of red pepper flakes (maybe 1/4 tsp tops) in some soy sauce to make it spicy, or even simply substitute a little sriracha mixed with soy sauce. However, if you have an Asian grocery store, I highly recommend picking up a bag of gochugaru.
This tofu is intended to be crispy and not saucy, that’s why there isn’t a significant amount of sauce – if you want it saucier, make more sauce!
Crispy Salted Tofu with Spicy Pepper Sauce (aka: CRISPY SPICY TOFU OF AWESOMENESS)
Servings 2 -4Ingredients
- 2 tbsp low sodium soy sauce or tamari * see note
- 1 tbsp gochugaru or sub up to 1/4 tsp red pepper flakes or sriracha * see note
- Oil for frying
- 1 block firm or extra firm tofu cubed
- 3 tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp pepper
- Sea salt for sprinkling on the fried tofu
- Green onion garnish chopped
Instructions
- In a small bowl mix together the soy sauce and the gochugaru, set aside.
- Heat a large pan over medium heat. Add enough oil to cover the bottom of the pan (about 1/4 cup, depending on the size of your pan).
- In a small bowl toss together the tofu, the salt and pepper, and the cornstarch, coating the tofu well.
- Once the pan has heated up, test to see if the oil is hot by placing one piece of tofu in the pan. If it sizzles, the pan is ready.
- Add all the tofu to the pan, spaced evenly. Cook for 2-3 minutes, until the one side is crispy. Turn all the pieces and cook for a couple more minutes. Turning every few minutes to ensure each side is golden and crispy, about 10 minutes
- Once all the sides are done remove the tofu to a plate lined with paper towel to soak up the excess oil.
- While the tofu is hot and still on the paper towel, sprinkle with some sea salt. The heat of the tofu will melt the salt crystals leaving you with a salty crispy crust on each tofu cube.
- Place the tofu on your serving plate, and drizzle the top with your soy sauce mixture and sprinkle with some chopped green onion.
- ENJOY!
Notes
If you don't have access to gochugaru, you can use less soy sauce and add a small pinch of red pepper flakes or a small squeeze of sriracha. (remember, this is supposed to be a dry dish - gochugaru thickens the soy sauce, so if you're omitting the gochugaru use far less soy sauce)If you decide to make this recipe, please RATE/COMMENT below! Thanks
The post Crispy Salted Tofu with Spicy Pepper Sauce (aka: CRISPY SPICY TOFU OF AWESOMENESS) appeared first on Kindness Kitchen.
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No-Fail Focaccia Bread! https://kindnesskitchen.ca/no-fail-focaccia/?utm_source=rss&utm_medium=rss&utm_campaign=no-fail-focacciahttps://kindnesskitchen.ca/no-fail-focaccia/#comments Mon, 29 May 2017 12:56:50 +0000 http://kindnesskitchen.ca/?p=676 You know what I love? I love warm, pillowy, homemade bread! I love it even more when it has a crispy crust and is spongy and sturdy enough to take on being dipped in olive oil and balsamic vinegar. Even better if making it only takes me about 5 minutes of hands-on work and about […] The post No-Fail Focaccia Bread! appeared first on Kindness Kitchen.
]]>This recipe is a really easy recipe that is incredibly forgiving and has lots of room for modification. I know that many people are intimidated by baking bread. If that’s you, then this is the recipe for you – you seriously can’t screw this up! It’s so easy and so flexible. That’s why I call it No-Fail Focaccia!
All you do is throw all your dough ingredients in the bowl of a stand mixer,
Mix the dough for 1 minute on high and then press the STICKY dough (it will be sticky, that’s OK!) into the pan. It probably won’t fill the pan because it will spring back. That’s ok.
Let the dough rise for an hour (or a bit more, like I did… whoops! That’s why it kind of looks ratty where the dough was stuck to the saran wrap, but it doesn’t matter)
See those little bubbles? Those are the air pockets that are going to make your bread spongy and airy! Beautiful!
Poke the dough all over with your finger or the end of a wooden spoon. Drizzle with olive oil and sprinkle with desired toppings (I used sea salt, fresh cracked pepper, and Italian seasoning).
Bake for 30 minutes or until it’s golden brown and sounds hollow when tapped.
Remove from oven and let stand for 5 minutes and serve it up! Easy peasy!
I have lots of ideas rattling around in my head for modifications. FYI, I have made this before in two 8x8s and in two 9″ cake pans, so yes – you can divide it in two to make two different flavours. I am thinking of trying a Greek-style with kalamata olives pressed in the top and sprinkled with oregano and maybe some lemon zest. I have done it pizza-style with pizza sauce and cheese on top (that was a HUGE win in our house). The sky really is the limit here.
With this base recipe, you’ll be very impressed with the texture of the bread. Because of the olive oil in the bottom of the pan, the crust is “buttery” and crispy. The bread itself is the perfect firmness while being spongy and chewy. It makes for a killer sandwich too!
No-Fail Focaccia!
This easy bread requires just 5 minutes of hands-on work, 60 minutes to rise, and 30 minutes in the oven!Servings 16 square slicesCalories 143kcalIngredients
- 3 1/2 cups all purpose flour
- 1 tbsp instant yeast
- 1 tsp salt
- 3 tbsp olive oil
- 1 1/2 cups warm water
- Extra olive oil for the pan and drizzling on the top.
- Seasonings of choice for sprinkling see note
Instructions
- Grease a 13x9 pan and pour some olive oil (about 2 tbsp) into the bottom of the pan. Set aside.
- Add the flour, yeast, salt, olive oil, and warm water the the bowl of a stand mixer.
- Mix on high for 1 minute.
- Press the dough into the pan. The dough will be very sticky, that's OK. If it doesn't press all the way to the edges, that's OK too.
- Cover with plastic wrap and let rise somewhere warm for 1 hour.
- Preheat oven to 375'F
- After 1 hour the dough should have risen to double (or more) of its original size. Remove the covering and poke the dough all over with your finger or the end of a wooden spoon.
- Drizzle the top with olive oil and sprinkle with your choice of seasonings.
- Bake for 30 minutes, or until the top is golden and the bread sounds hollow when it's tapped.
Notes
Use your imagination to decide on toppings.
-A classic is Italian seasoning blend, sea salt, and pepper.
Just look at that beautiful crust! YUM!
If you make this recipe, please rate and comment below! Thanks
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Greek Quinoa Salad with Tofu Feta https://kindnesskitchen.ca/greek-quinoa-salad/?utm_source=rss&utm_medium=rss&utm_campaign=greek-quinoa-saladhttps://kindnesskitchen.ca/greek-quinoa-salad/#respond Mon, 22 May 2017 13:22:07 +0000 http://kindnesskitchen.ca/?p=661 It’s the MAY LONG WEEKEND!! This is the weekend that unofficially kicks off summer. In Canada it’s Victoria Day on Monday. Historically, this is a celebration observing Queen Victoria’s birthday (as well as that of the reigning monarch). However, in actual practice it’s a long weekend filled with camping, BBQs, beers, gardening, and general summer […] The post Greek Quinoa Salad with Tofu Feta appeared first on Kindness Kitchen.
]]>Summer foods are typically BBQ burgers, hot dogs, sausages, and ribs (all easily Kindified – aka: Veg-ified… see my RIBZ recipe). Other summer foods are the salads and side dishes that grace our picnic and patio tables. One of my favourite summer salads is Greek Salad. However, sometimes I want something a bit more substantial than just veggies and dressing. Quinoa is amazing, if you haven’t had it – you need to give it a go. You make it exactly like rice and it’s a nutritional powerhouse that tastes great. Anyway, I decided to make a Greek Quinoa Salad with Tofu Feta. Let me tell you, this is a meal in itself and the tofu feta is incredible! This salad is crunchy, fresh, zesty and herb-y. The tofu feta lends a tangy sharpness that is so familiar in Greek salad. The quinoa ramps up the nutrition and makes this salad perfect as a side dish or as a meal in itself!
The actual hands-on portion of making this salad is minimal, but there is some waiting for tofu to marinate and quinoa to cook and cool. This is a recipe that requires you to plan ahead, you can’t really do it last minute. The tofu feta needs to marinate for at least an hour or even overnight, and the quinoa must be completely cool so as not to wilt the veggies. However, making the dressing and chopping the veggies only takes about 5 minutes so this salad really doesn’t take a lot of effort.
In this salad, you’ll find the tofu feta to be firm, brine-y (like feta cheese), and perfectly suited for this application. It just must be noted that you absolutely have to use extra firm (or even super extra firm) tofu for this application, as it must mimic the firmness of dairy feta.
In my house there is some disagreement about the vegetables that go in the Greek Salad. My husband doesn’t like tomatoes OR olives, so I usually use a non-red pepper so he can easily identify the tomatoes to pick them out. I also typically only put the olives in my own bowl, rather than the whole batch. Neither of us likes raw red onions, so I prefer to use green onions. Feel free to go traditional and use the red onion. Anyway, as you know the recipes and photos on the blog are of the real food that we eat, so that explains the less-than-traditional use of a yellow pepper and green onions in our Quinoa Greek Salad
Greek Quinoa Salad with Tofu Feta
The hands-on portion of this recipe is quick and easy. It simply required a bit of planning ahead to ensure time to marinate the tofu and cool the quinoa. Hands-on time: about 10 minutes. Hands-off time: at least 1 hour.Ingredients
For the Tofu Feta
- 1 block about 250g EXTRA FIRM tofu (use the firmest you can find).
- 1/2 cup lemon juice
- 1/2 cup water or more
- 1 tbsp dried oregano
- 1 tsp salt
For the Salad
- 2 cups COOKED and COOLED quinoa
- 1/2 cucumber diced
- 1 tomato chopped
- 1 bell pepper chopped
- 1/2 red onion sliced -OR- 2 green onions, chopped
- Kalamata olives as desired
For the Dressing
- 1/3 cup good quality olive oil
- 1 tbsp lemon juice
- 1 tbsp oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp sugar
Instructions
For the TOFU FETA
- Cut the tofu into small cubes and place in a small bowl.
- Combine the marinade ingredients: lemon juice, water, oregano, and salt. Pour it over the tofu and stir to combine. Add a bit more water, if necessary to help cover the tofu.
- Place tofu in fridge to marinate for at least an hour, or even overnight.
For the DRESSING
- In a small bowl or measuring cup, mix together the dressing ingredients.
- Whisk well to combine.
To assemble the SALAD
- In a large bowl combine the veggies and COOLED quinoa.
- Add about 1 cup of the marinated tofu feta (or more to taste).
- Add in your desired amount of olives.
- Pour the salad dressing over top and toss well to coat the ingredients.
- Serve and enjoy!
Greek Salad has long been my go-to to bring to potlucks and BBQs. What is your favourite dish to bring to family dinners and other gatherings?
If you decide to make this recipe, please rate and comment below! Thanks
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Tofu Tikka Masala https://kindnesskitchen.ca/tofu-tikka-masala/?utm_source=rss&utm_medium=rss&utm_campaign=tofu-tikka-masalahttps://kindnesskitchen.ca/tofu-tikka-masala/#comments Tue, 18 Apr 2017 13:04:07 +0000 http://kindnesskitchen.ca/?p=427 Indian food… this is the type of food that my husband and I truly bonded over. It all began with an overly-spicy Vindaloo experience at a major chain during a date, but this led to a mutual love and discovery of Indian food. From the Vindaloo incident onward, we have made it our mission (and […] The post Tofu Tikka Masala appeared first on Kindness Kitchen.
]]>This Tofu Tikka Masala recipe is a longtime favourite of ours. I use extra firm tofu in this dish and it really mimics the texture of Indian paneer. The recipe calls for the use of green chilies, however jalapenos work just fine. If you like your curry milder, just omit the chilies or just use one. The recipe also calls for the use of non-dairy yogurt – now I realize that many of these yogurts just don’t measure up. I have tried and really enjoyed the Silk Cultured Coconut (unsweetened/plain) and it works perfectly in this dish. If you don’t have access to a non-dairy yogurt that you enjoy, feel free to leave it out. The curry still tastes great without the yogurt! The yogurt simply provides a bit of richness and creaminess. I haven’t tried it, but I bet a dollop of cashew cream would work beautifully in this recipe too! For the most part, the ingredients are all things you’ll have in your pantry or are easily found at any regular supermarket. There are no overly exotic ingredients that are hard to find.
The nice thing is that the sauce gets blended up in to a smooth curry, and while you’re doing that the tofu is getting crisped up and filled with flavour in the same pan as you made the sauce. The tofu is like a sponge for all the drippings and crispy bits left in the pan. It’s absolutely delicious. Just look at that beautiful tofu:
After you fry your tofu, you return the sauce from the blender/food processor to the pan and cook for a few minutes to make sure all the flavours meld. You add the yogurt and cilantro, and then VOILA! A gorgeous Indian curry!
Tofu Tikka Masala: Perfect served with basmati rice and roti!
Tofu Tikka Masala
Servings 3Calories 323kcalIngredients
- 1 block extra firm tofu cubed (about 250g)
- Oil for sauteeing
- 1 onion chopped
- 2 green chilies or jalapenos seeded and chopped
- 1 inch ginger peeled and chopped
- 3 cloves garlic minced
- 1 tbsp brown sugar
- 1 tsp turmeric
- 2 tsp garam masala
- 1/4-1/2 tsp Indian chili powder or cayenne
- 1 tbsp tomato paste
- 1 can diced or crushed tomatoes
- 1/4 cup PLAIN vegan yogurt optional, see note.
- 1/4 cup chopped cilantro or more to taste
Instructions
- In a large pan, heat about 2 tbsp oil.
- Fry onions and chili until softened, about 5 minutes.
- Add ginger and garlic, fry 2 minutes.
- Add in spices and sugar. Stir and fry until fragrant, about 1-2 minutes
- Add in tomato paste and diced tomatoes. Stir to combine. Cook about 5 minutes.
- Pour mixture into a blender or food processor (or use immersion blender) and blitz until smooth.
- In same pan, heat 2 more tbsp oil and fry tofu until beginning to brown, about 5 minutes.
- Return sauce to pan and simmer for 10 minutes. If too thick, add in a bit of water
- Remove from heat and stir in the yogurt and the chopped cilantro.
- Serve over rice, garnish with cilantro. Serve alongside roti or vegan naan.
Notes
The best vegan yogurt I've tried is the Silk Cultured Coconut - be sure you use the PLAIN UNSWEETENED variety. If you cannot find a decent vegan yogurt, you can omit it from the recipe. It's better with the yogurt, a bit creamier and richer - but the sauce is delicious without it.If you make this recipe, please rate and comment below!
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Kimchi Fried Rice https://kindnesskitchen.ca/kimchi-fried-rice/?utm_source=rss&utm_medium=rss&utm_campaign=kimchi-fried-ricehttps://kindnesskitchen.ca/kimchi-fried-rice/#respond Mon, 10 Apr 2017 13:53:34 +0000 http://kindnesskitchen.ca/?p=458 Kimchi fried rice is quick to whip up, uses leftovers, is super flavourful and spicy, and is reasonably healthy! What more could you ask for? This is a great weeknight dinner (or side dish). This is a super versatile recipe that conveniently uses up leftover rice in the fridge. It’s super easy to adapt to […] The post Kimchi Fried Rice appeared first on Kindness Kitchen.
]]>This is a super versatile recipe that conveniently uses up leftover rice in the fridge. It’s super easy to adapt to feed more people and is very much about flavouring to your taste. We like kimchi a LOT and we like things spicy, so I use quite a bit of kimchi in this dish. You can use less! Up to you
I make my own kimchi and it’s amazing (if I do say so myself…). In the meantime, however, if you don’t make your own kimchi, be sure to read labels on the ones in the stores. Oftentimes kimchi has fish sauce in it, so find one that is labelled vegan or has no fish sauce in the ingredients.
Oh! In case you’re intrigued by this recipe but don’t know what kimchi is, kimchi is a fermented cabbage dish that is a staple in Korean cuisine. It’s spicy and bit sour with a hint of sweetness. It could be thought of as a Korean sauerkraut. Its spice comes from Korean chili flakes called gochugaru.
In the meantime, just look at this spicy goodness!
Kimchi Fried Rice
Calories 318kcalIngredients
- 1 tbsp oil
- 1/2 small onion diced
- 1-2 cloves garlic minced
- 1/2 cup kimchi chopped roughly
- 1/2 cup frozen peas or frozen mixed veg
- 2 cups cooked rice see note*
- 1 tbsp kimchi juice
- 1-2 tbsp low sodium soy sauce
- 1/4 tsp sesame oil
- few dashes black pepper
- 1 green onion
Instructions
- In a large skillet, heat the oil over medium heat.
- Once hot, saute the onion until beginning to soften.
- Add in the garlic and stir.
- Once fragrant and beginning to brown, add in the kimchi. Stir.
- Add the peas and stir to combine. Cook 1 minute.
- Add the cooked rice to the pan and stir to combine. Cook for 2 minutes.
- Add in the kimchi juice, soy cause, oil, pepper, and green onion.
- Cook, stirring occasionally, for about 5 minutes (until the rice is heated through, the peas are cooked and the flavours a developed).
- Serve hot. You can provide gochujang (Korean hot sauce), sriracha, or soy sauce, if desired.
Notes
This recipe cooks up MUCH better if you use day-old rice, leftover in your fridge. If you use freshly cooked rice, the dish will still taste fine but it may be a bit soggier or stickier.If you make this recipe, please rate and comment below! Thanks!
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BBQ Ribz! https://kindnesskitchen.ca/seitan-bbq-ribz/?utm_source=rss&utm_medium=rss&utm_campaign=seitan-bbq-ribzhttps://kindnesskitchen.ca/seitan-bbq-ribz/#comments Mon, 03 Apr 2017 15:47:12 +0000 http://kindnesskitchen.ca/?p=392 Here’s one that will blow your mind! These are easy baked (then grilled) BBQ seitan ribz. Seitan (pronounced SAY-tan) is “wheat meat” made from wheat gluten – the protein found in wheat. It’s super high in protein and lends itself to loads of different flavours. This is a recipe I stumbled upon from the Fat Free Vegan […] The post BBQ Ribz! appeared first on Kindness Kitchen.
]]>This recipe is mostly all ingredients you have around the house. If you bake bread, you might even have the Vital Wheat Gluten. Otherwise, you can pick it up at your local grocery store for about $6 for a good sized bag (usually in the “natural food” section of your store). I use Bob’s Red Mill brand and am quite happy with it. If you do bake bread, throwing in about 1 tbsp of wheat gluten helps it to be fluffy, I use it when making whole wheat bread to avoid baking a whole wheat brick.
Just look at those ribz! Sticky, BBQ sauce-y, protein-y, and NO cholesterol or cruelty! You can’t beat that!
Seitan BBQ RIBZ!
Calories 493kcalIngredients
- 1 cup Vital Wheat Gluten
- 2 tsp smoked paprika
- 2 tbsp nutritional yeast
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp low sodium soya sauce
- 1/2-1 tsp liquid smoke depending on whether you like the taste of liquid smoke, I find it can go either way
- 2 tbsp natural peanut butter or any natural nut butter
- 3/4 cup water
- 1 cup your favourite BBQ sauce
Instructions
- Mix together the dry ingredients.
- In a separate bowl or measuring cup, whisk together the nut butter, water, soy sauce, and liquid smoke.
- Stir the wet ingredients into the dry and mix until combined.
- Knead the dough in the bowl for a few minutes until it become quite firm (the firmer it is, the firmer your end product will be) and quite elastic.
- Press the dough into a sprayed 8x8 pan. The dough will keep shrinking and not feel like it's going to go. Just work it and it will just about fit the 8x8, don't worry if it springs back a bit. If you can't stretch it to fit, let it rest for a few minutes to relax the gluten and try again. Eventually you will get it to fit the pan.
- With a sharp knife score the raw gluten into 8 strips and then turn the pan and do one score down the middle, making 16 "ribz".
- Bake at 350'F for 25 minutes.
- Meanwhile prepare your grill.
- Once the ribz are baked, remove from the oven. Rescore the cut marks. Brush the top of the ribz with BBQ sauce and turn out onto the grill (sauce side down). Brush the top with more BBQ sauce.
- Once the ribz are sufficiently crispy (not burned) flip and cook the other side. Brush tops with more sauce if desired.
- Serve (and provide napkins!)
If you make this recipe, please rate and comment below! Thanks!
The salad pictured is our family’s favourite avocado Caesar dressing. It’s so good it deserves its own post. Stay tuned!
KIND BBQ ribz and Caesar!
Recipe adapted from: http://blog.fatfreevegan.com/2007/05/barbecued-seitan-ribz.html
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Rustic Vegetable Pie https://kindnesskitchen.ca/vegetable-pie/?utm_source=rss&utm_medium=rss&utm_campaign=vegetable-piehttps://kindnesskitchen.ca/vegetable-pie/#respond Fri, 31 Mar 2017 16:14:16 +0000 http://kindnesskitchen.ca/?p=329 I love cozy food. Food that’s rustic, homey, and old-timey…makes me warm and fuzzy inside. I also love pie. This recipe is BOTH! Best! This is an open-face vegetable pot pie and is super yummy and completely adaptable to whatever vegetables/herbs/spices you have on hand. Simply follow the rough guideline and just adapt as needed. […] The post Rustic Vegetable Pie appeared first on Kindness Kitchen.
]]>This is an open-face vegetable pot pie and is super yummy and completely adaptable to whatever vegetables/herbs/spices you have on hand. Simply follow the rough guideline and just adapt as needed. When I made it, I only had one potato – so I mashed it as the thickener (see the recipe) but I also had a sweet potato which I diced and threw in. It’s totally a blank slate recipe. Love those – it means the sky’s the limit !
My standard pie crust recipe is an old one from my favourite cookbook. This is the recipe. I often use coconut oil in place of the shortening and the coconutty flavour is completely absent, I even used it in this savoury recipe! Who knew? For this pie, I used whole wheat flour just to ramp up the nutrition and heartiness, but you do you.
Rustic Vegetable Pie
Servings 6Calories 318kcalIngredients
- 1 pie crust for 9" pie
- 2 tbsp olive oil
- 1 small onion chopped
- 1 carrot diced
- 1/2 block tofu cut in small dice
- 2 medium potatoes cooked (microwaved/steamed/boiled)
- 2 cups other veggies I used a small zucchini, and 1/2 cup each frozen corn and peas - you can also use broccoli or cauliflower, or whatever you may have in your fridge.
- 3-4 tbsp flour
- 1-1.5 cups vegetable broth
- 3 tbsp nutritional yeast
- 1 tsp thyme
- 1 tsp italian seasoning
- 1/2 tsp garlic powder
- salt and pepper to taste
- Breadcrumbs/Panko
- Paprika for sprinkling
Instructions
- Preheat oven to 350'F
- Arrange your pie crust in your pan and set aside
- Cook your potatoes and peel them (you can leave the skins on, I did). Mash one of the potatoes, dice the other.
- In a large skillet heat 2 tbsp olive oil.
- Saute onion and tofu together for about 2 minutes (until onion softens).
- Add chopped carrot. Cook about 5 minutes or until tofu and onions are starting to brown.
- Add in other vegetables (other than the potatoes) you are using along with a bit of water. Cover and cook until the veggies are just tender (not fully cooked or overdone).
- Add in the potatoes (mashed and diced).
- Sprinkle the flour over all the veggies and gradually add in the broth.
- Add in nutritional yeast and seasonings. Stir to combine.
- Continue stirring as the mixture thickens. Taste and add more seasoning if necessary.
- Once the mixture is quite thick, pour into the pie crust. If the mixture is too thick, add more broth - if too thin, add more flour - this measurement depends greatly on the vegetables you use.
- Sprinkle top with breadcrumbs and some paprika.
- Bake at 350'F for 40 minutes. Once baked, remove from oven and let stand for 10mins to help it to firm up.
- Slice and serve!
If you make this recipe, please rate and comment below! Thanks!
Recipe adapted from Vegkitchen’s Hearty Vegetable Pot Pie
The post Rustic Vegetable Pie appeared first on Kindness Kitchen.
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